Abstract: The invention relates to a food-preparation apparatus, in particular baking apparatus, for forming and baking a food product (5), preferably a flat bread from a dough portion (2) accommodated in a capsule (12), having a housing (3), having a capsule-handling device (4) for opening and/or emptying the capsule (12), and having an upper plate (14), and a lower plate (11), arranged in the housing (3), it being possible for the lower plate to be adjusted in a guide device between a receiving position (A) for receiving the dough portion (2) from the capsule (12), a position of interaction (W) for interacting with the upper plate (14) for baking and/or forming, in particular pressing, the dough portion, and an emptying position (E), in which the lower plate (11) is inclined relative to a base surface (46) of the food-preparation apparatus (1), wherein the guide device has a diverter (20) with a diverter element (21), which can be switched between at least two switching positions and is intended for predetermining an

Abstract: A batter injector for dispensing a layer of batter rotatable about a pivot point includes a main body defining a batter reservoir, an input port defined by an opening the main body in communication with the batter reservoir to receive batter in to the batter reservoir, a plurality of openings on an injector end of the main body in communication with the batter reservoir, and one or more valves controlling the opening and closing of the openings. An injera maker includes a frame, a controller, a cooking module, a reservoir module and a batter injector module. The cooking module includes a heating element and a closeable lid. The reservoir module includes a main reservoir tank and a valve to selectively permit flow through a conduit. The batter injector module has a plurality of openings.

Abstract: A vehicle-based, automated pizza-making system including a two-piece pizza pan conveyed between pizza-making components on a series of pan drive rails. The two-piece pizza pan can include a base and a removable ring for containing the unfinished pizza and toppings. The rails can include timing belts for conveying the two-piece pizza pan through the system with improved positional control and accuracy.

Abstract: An improver for a sponge cake includes a component (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104; (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20; (4) a content under a sieve having a mesh size of 0.25 mm is equal to or more than 80% by mass and equal to or less than 100% by mass; and (5) a content on a sieve having a mesh size of 0.5 mm is equal to or less than 10% by mass.

Abstract: The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) making flat breads from the dough.

Abstract: Disclosed is a frozen fresh yeast formed body that is obtained by freezing fresh yeast without adding edible fat and oil or an emulsifier, maintains the leavening power of fresh yeast even after long-term storage, is not tightly consolidated with other frozen formed bodies and can be easily separated from other frozen formed bodies even when consolidated with the other frozen formed bodies, and is countable to weigh the amount of yeast. The frozen fresh yeast formed body is obtained by freezing fresh yeast and has an almost spherical shape whose maximum width is 2 to 20 cm. The frozen fresh yeast formed body has a yeast content of 25 to 40% by weight in terms of dry weight and a moisture content of 60 to 75% by weight with respect to a total weight thereof. It is preferred that a maximum contact area between the frozen fresh yeast formed bodies is 20% or less of a total surface area of the single formed body.

Abstract: The present invention relates to food products comprising Onyx sorghum capable of moderating blood glucose and insulin levels after consumption, thereby treating or preventing diabetes, and methods for the same.

Abstract: A bread cup for holding a food material and a condiment container has a cup body made of bread. The cup body has a base and an upwardly extending side wall that extends upwardly to a top perimeter, forming an interior bore that is adapted to receive the food material. The bread cup further includes a lid made of bread that has a top surface and an opposed bottom surface that together extend outwardly to a lid perimeter, the lid perimeter being sized and shaped to rest upon the top perimeter of the cup body for covering the interior bore of the cup body. A condiment receiving bore is formed in the top surface of the lid, the condiment receiving bore being sized and shaped to receive the condiment container therein.

Abstract: A machine for forming rissoles (2) has a hopper (3) for a food (4); a dispensing element (5) of at least a portion (6) of said food (4) taken from the hopper (3); a forming element (10) of each portion (6) having a shaped element (11) and a facing contrast element (12). The shaped element (11) includes a motor roller (13) provided with a pair of circumferential grooves (14) and the contrast element (12) includes a fixed guide (15) provided with two grooves (16) facing the recesses (14). Each recess (14) and each groove (16) form a channel (21) and internally have respectively a series of reliefs or notches (22) and a series of protrusions or cavities (23). The reliefs or notches (22) and the protrusions or cavities (23) interact with each portion (6) to help rototranslational movement thereof within the channel (21) to form a spherical shaped rissole (2).

Abstract: A food-processing system having a metering pump for filling a casing with food material, a linker for forming links in the filled casing and depositing a linked strand on a conveyor, and a plurality of servo motors arranged to drive each of a plurality of driven components of the processing system. The food-processing system being implemented according to a two-step ramp-up method that enables increased control of a first end and a second end of the linked strand using a first speed, and enables faster processing of the linked strand between the ends at a second speed higher than the first speed.

Abstract: An interchangeable hook-and-bracket system for a manufacturing process is disclosed. The interchangeable hook-and-bracket system may be configured to cooperate with a vertical conveying system of a food-processing system. Interchangeable hooks of the conveyor system may comprise hook portions and bracket portions that may be configured to releasably attach to one another. The bracket portions may be made substantially of a structurally robust material such as a metal and may be non-releasably attached to the conveyor system, and the hook portions may be made substantially of a flexible material such as a polymer-based material. More than one hook portion may correspond to a bracket portion, each hook portion having a configuration corresponding to a particular product, casing, throughput, and/or process condition.

Abstract: There is described an inline cutting system comprising an extruder having an outlet, an outlet line connected with the extruder outlet. The outlet line comprises a side wall surrounding an internal passage. Cutting means is arranged in connection with the out-let line. The extruder is arranged for continuously producing a meat analogue product and the extruded string of meat analogue product is cut into meat pieces by the cutting means. The cutting means is extending through the side wall of the outlet line and extends in-side said internal passage. The cutting means comprises at least one cutting edge which is pointed in a substantial axial direction of the outlet line in order to establish a cutting in the longitudinal direction of the string of meat analogue product. The ex-truder and the outlet line forms a closed enclosure upstream of the cutting means.

Abstract: A system for managing ripeness of perishable goods including: a storage device to store perishable good requirements, ripening capability parameters, ripening schedules, and perishable good parameters associated with the perishable goods; and a ripeness management system coupled to the storage device. The ripeness management system including: a current ripeness determination module to determine current ripeness levels in response to at least one of the perishable good parameters, the perishable good requirements, and the ripening schedules; a ripeness schedule module to determine predicted ripeness levels in response to at least one of the current ripeness levels, the ripening capability parameters, and the ripening schedules; and a meshing module to determine ripening schedule adjustments in response to at least one of the current ripeness levels, the perishable good parameters, the ripening schedules, and the ripening capability parameters.

Abstract: “CONSTRUCTIVE ARRANGEMENT IN A THERMAL CHAMBER FOR THE PRODUCTION OF HOME-MADE YOGHURT”, selectively chosen to be natural or greek, said thermal chamber being comprised of an outer container (casing) (1) provided with its respective lid (2); the said casing (1) embodied by an internal perimeter frame (3) next to its upper edge, which selectively accommodates and supports coaxially an inner container (4) and/or a filter container (6); wherein the inner container (4) has smaller dimensions than the casing (1), in a way that creates between the two structures a free perimeter space that works as an air chamber (5) which act as a thermal insulator to the thermal chamber (1, 2); being that the filter container (6), with slightly smaller dimensions when compared to the inner container (4), tightly fits in the inner container (4), but still with a depth not as profound as in the inner container (4), creating a collector interspace (7) between the bottom walls of both structures; the bottom wall of the filter contain

Abstract: A method for producing liquid fermented milk according to the present invention includes: preparing a fermented milk base that contains milk protein containing whey protein; adding a lactic acid bacteria starter to the fermented milk base and then inducing fermentation to produce fermented milk curds; breaking the fermented milk curds to produce fermented milk having an average particle diameter of 1 ?m or more and 20 ?m or less; and holding the fermented milk in a container to thicken the fermented milk, thereby producing liquid fermented milk, the liquid fermented milk containing the milk protein in an amount of 2.5% or more, the milk protein containing the whey protein in an amount of 25% or more, the liquid fermented milk having a viscosity at 10° C. of 100 mPa·s or more and 700 mPa·s or less.

Abstract: The present teachings provide a method of making a yogurt product having increased thickness having the steps of providing milk; adding sucrose to the milk to form sweetened milk; contacting the sweetened milk with a glucosyl transferase to form an insoluble glucose polymer; inoculating with a starter culture; and fermenting to provide the yogurt product having increased thickness. Additional methods are provided.

Abstract: The present invention addresses the problem of solving problems of the conventional techniques and producing, by an economically advantageous means, fermented milk having hardness to such an extent that the texture of the fermented milk can be kept during distribution. The present invention relates to a method for producing fermented milk, comprising homogenizing a raw material mix under a high pressure to reduce the average particle diameter of a fat and then fermenting the homogenized product. More specifically, the present invention relates to: a method for producing fermented milk using a material that is sterilized at an ultra-high temperature, said method comprising homogenizing a fat in a raw material mix, which contains a material sterilized at an ultra-high temperature, under a high pressure and then fermenting the resultant product; and fermented milk produced by the method.

Abstract: The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.

Abstract: The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving the use of an ideal whey protein solution and protein modifying enzyme in the production of dairy mousses. The invention enables the production of dairy whipped products with relatively high protein content simultaneously with relatively low carbohydrate and fat contents in which the bubbles improve the mouth feel and rheological performance of the product.

Abstract: Systems for dispensing chocolate, in one aspect including an exterior housing with first volume; a vertical support member; a base support member; a dispenser guiding member within the first volume; an extruder connection member extending through the housing and having a first end within the housing and a second end outside of the housing, defining a pivot axis; an extruder member connected to the first end; a lever connected to the second end; at least one extruder guide member within the first volume and connected to the extruder member; and at least one extruder guide rail connected to the housing within the first volume and capable of receiving the at least one extruder guide member; and where manual actuation of the lever pivots the extruder member in cooperation with the at least one extruder guide member.

Abstract: An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.

Abstract: Alkaline extraction followed by acid precipitation or ultrafiltration method for preparation of protein isolates from oilseeds cakes/meals is followed. The strong alkaline and acidic conditions alter the functional properties of the protein, which adversely affects its quality. The present invention provides a microbial based process to produce protein isolates/concentrates from oilseed cakes/meals or from other similar type of sources either plant or animal origin without addition of strong or diluted acid. The protein is extracted in aqueous media or alkaline aqueous media with or without containing specified salt for specified duration. The extract is centrifuged, mixed with known microbial culture (the process is not limited to the particular strain) and incubated at particular temperature and duration. The precipitated protein is recovered and dried to get protein isolates/concentrates.

Abstract: An unmodified, undenatured whole plant-based protein burger alternative is provided for vegans and vegetarians. Yardlong bean is combined with 3 whole plant-based aromatic ingredients and flour to form a ‘sticky’ homogenous mixture. The composition is subjected to low heat to retain nutrients and activate organic binders. The product succeeds in achieving superior sensory flavors and aroma, a chewy vegetable specific texture, and an aesthetic appearance of beef patties. It is a whole plant-based food alternative to highly complex processed foods. This product is naturally paleo, low carb, ketogenic, diabetic- and environmental-friendly.

Abstract: A new animal feed comprising Agaricus blazei Murill (ABM) mycelium and one or more C1-C16 organic acids is disclosed. The disclosure also pertains to a composition comprising Agaricus blazei Murill (ABM) mycelium and one or more C1-C16 organic acids, to a corresponding kit-of-parts, to a method to feed an animal by providing feed to the animal comprising Agaricus blazei Murill mycelium and one or more C1-C16 organic acids, and to a method to provide animal feed by mixing Agaricus blazei Murill mycelium and one or more C1-C16 organic acids with protein and/or carbohydrates and/or fats to provide the feed.

Abstract: This invention relates to a dried powder being used in making pet treat products and to a process of making the same. The powders include molasses, honey, and xanthan gum.

Abstract: Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

Abstract: The disclosure belongs to the technical field of food additives, and provides a method for preparing a calcium carbonate-based edible lake. The method comprises the following steps: S1, dissolving carbonate in water to obtain carbonate solution; S2, dissolving water-soluble anionic pigment into the carbonate solution obtained in step S1 to obtain mixed solution; S3, adding hydrochloric acid to the mixed solution obtained in step S2 to adjust pH to 7-10.5; S4, dissolving a calcium salt into water and then adding the above solution into the solution obtained in step S3, controlling the pH of the mixed solution to 6-9, carrying out ultrasound treatment for 1-10 min, centrifuging to obtain a calcium carbonate precipitate adsorbed with pigment; and S5, drying and grinding the calcium carbonate precipitate adsorbed with pigment obtained in step S4 to obtain the calcium carbonate-based edible lake.

Abstract: A puffed food composition having crispy texture, unlikely to stick to teeth, and exhibiting suppressed astringent taste is provided. The puffed food composition includes an edible plant, 3 mass % or more of insoluble dietary fibers, 5 mass % or more of starch, and 4 mass % or more of protein. The particle size d60 of particles in a dispersion liquid of the puffed food composition after disturbance is 0.3 to 1,000 ?m, the maximum particle size of particles in a dispersion liquid of the puffed food composition before disturbance is 200 ?m or more, and the minimum differential value is ?100 kN/m2% or less.

Abstract: A beef-like hybrid meat product combining two families of animal is provided, along with methods of producing the beef-like hybrid meat product.

Abstract: Processes for the production of a meat analogue include: a) preparing a meat batter comprising protein by mixing water, raw material of meat and/or meat by-product, and optionally further ingredients, in a mixer, b) conveying the meat batter obtained in step a) by means of a first positive displacement pump to a single heating unit comprising a single scraped surface heat exchanger, c) heating the meat batter in the single heating unit to a temperature above the melting temperature of the protein to produce a heat-treated product, d) transferring the heat-treated product of step c) to a cooling unit by means of a second positive displacement pump, e) cooling the heat-treated product by moving through the cooling unit, so that the heat-treated product reaches a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and f) dividing the cooled heat-treated product into pieces.

Abstract: The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.

Abstract: A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 ?m or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.

Abstract: The present invention, in embodiments, is a chocolate composition product that includes an outer shell having a legume flour and a hydrophilic binding agent, and an inner portion that includes a chocolate composition. In embodiments, the outer shell surrounds the inner portion, the product is a ready-to-eat food, an average moisture content of the outer shell is between 0.1% and 5%, and, when the chocolate composition product is tested by exposing the product to 37° C. for 3 minutes, the chocolate composition product exhibits substantially no visible leakage.

Abstract: The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product.

Abstract: The present invention relates to a process to prepare a salt product containing sodium chloride (NaCl) and at least one additive, wherein the salt product has a particle size of from 50 ?m to 10 mm, which process comprises the steps of: a. optionally, crushing a sodium chloride-containing material to a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product; b. optionally, crushing the at least one additive starting material to a particle size that is between 0.5 and 2 times the particle size of the sodium chloride-containing material particles resulting from step a.); c. subsequently, mixing the sodium chloride-containing material particles of a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product, and additive particles of a particle size that is between 0.5 and 2.0 times the particle size of the sodium chloride-containing material particles; d.

Abstract: The present invention provides a method of preparing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. % of oil, 65-20 wt. % water and 0.5-6 wt. % egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, said method comprising the steps of: a. increasing the pH of a liquid aqueous mixture comprising a first egg yolk plasma fraction to a pH of at least 9 and keeping the liquid aqueous mixture at said pH for 1-300 minutes followed by decreasing the pH of the mixture to a pH of 7 or less to produce an alkaline treated egg yolk plasma liquid comprising alkaline treated egg yolk plasma fraction; b. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; c.

Abstract: The present disclosure provides edible compositions comprising a flavor-grade sweet taste modulator or a combination of flavor-grade sweet taste modulators or a flavor-grade bitter taste blocker or a combination of flavor-grade bitter taste blockers of the present disclosure, food products comprising such edible compositions and methods of preparing such food products. The present disclosure also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste or blocking a bitter taste in a food product.

Abstract: The strain Lactobacillus casei AH077 (NCIMB12019) produces a polysaccharide and increases energy excretion. The strain acts to block fat absorption and is used in the prevention or treatment of obesity and obesity-related metabolic syndrome.

Abstract: This invention covers protein essential amino acids formulations as dietary supplements, nutritional formulations and foods that provide balanced and adequate levels of essential amino acid compositions to meet the recommended nutritional requirements for humans of different age groups and special need groups.

Abstract: There is provided a basket (10) for receiving, transporting and curing tobacco leaves, the basket having a substantially cuboidal shape, having a base (110), opposing side walls (120, 130) rigidly attached to the base (110), and a back wall (140) rigidly attached to the base (110) and to the side walls (120, 130), the basket (10) being open to the front and to the top.

Abstract: A electronic grinder includes a main body and a grinding and dispensing chamber. The top of the main body open but covered by a cap. The main chamber includes a motor connected to a magnetically attached removable blade and propeller. The blade and propeller extend into the chamber when the grinder is assembled. When the cap is closed, the blade and propeller grinds material placed in the chamber and pull air down toward the blade and propeller. When the cap is opened, the blade and propeller function as a fan to generate airflow toward the top of the chamber to dispense ground material out of the chamber. The grinder can also include a microcontroller, a communications device, an infrared volume sensor, a scale, an audible buzzer, a vibration buzzer, and one or more sanitizing LED lights.

Abstract: Methods of forming a foam including a tobacco ingredient containing agent and/or an inhalable agent, an aerosol forming agent, a foam stabilizing agent, and a foam forming agent are provided, along with a foam produced by the methods, and foams with a certain aeration, for example of at least 4 vol. % based on the total volume of the foam.

Abstract: An article (1) for forming an aerosol, the article (1) comprising a cover layer (2) having a peripheral mould surface (20) which circumscribes a moulded aerosol-forming substrate (3). The article (1) is insertable, in use, into a heating chamber of a device for generating an aerosol. A method of manufacture of the article (1) is also provided.

Abstract: Smoking-related article inspection systems and associated methods are disclosed herein. In some aspects, the systems include an x-ray imaging device configured to capture at least one image of the smoking-related articles, a smoking-related article transporting device configured to sequentially introduce the smoking-related articles into the imaging zone; and an analysis unit in communication with the x-ray imaging device and configured to analyze the at least one image captured by the x-ray imaging device for each of the smoking-related articles, the analysis unit being configured to execute: an inspection tool to determine values for one or more parameters of each of the smoking-related articles based on the analysis of the at least one image; and a comparison tool to determine an acceptability of the smoking-related articles for further processing based on comparing the determined values for the one or more parameters to ideal values for the one or more parameters.

Abstract: The present disclosure provides a cone filler. The cone filler includes a first element and a second element. The first element corresponds to at least one filler tube of the cone filler and made up of a first material selected from a first group of materials. The at least one filler tube facilitates storing of at least one of a plurality of constituents. In addition, the second element corresponds to at least one filler tube coupler and made up of a second material selected from a second group of materials. Further, the at least one filler tube coupler enables the first element to couple with a third element. Furthermore, the third element corresponds to a junction module. The junction module facilitates holding of a constituent passage assembly to enable passage of at least one of the plurality of constituents. Also, the constituent passage assembly including at least one closing plug.

Abstract: An apparatus for forming filter rods for aerosol-generating articles is provided, including a first source and a second source, the first source being configured to supply filter material in a form of a first tow, and the second source being configured to supply filter material in a form of a second tow; a single driven delivery roller configured to advance the first tow and the second tow; and an extrusion tool configured to process the first tow and the second tow, the delivery roller being arranged such that the first and the second tows are advanced from the first and the second sources toward the extrusion tool only by the delivery roller, and the extrusion tool is further configured to process several sources of filter material simultaneously to create one filter rod. A method for forming filter rods for aerosol-generating articles is also provided.

Abstract: A smoking pipe apparatus includes a pipe body that has a bowl portion and a stem portion attached to the bowl portion. The bowl portion includes a bowl cavity in which a bowl sits. A bowl retainer fits over the bowl at the top of the pipe body, and further holds a bowl cover that has an opening. The pipe body has a lower extension that alternatively acts as a stand for the pipe body, and is configured to couple to a filter element. A one-way valve is attached to the bottom of a floor of the bowl cavity to normally block the passage of air/gasses through holes in the floor of the bowl cavity, but which opens when a user exhales into the pipe apparatus so that exhaled gasses pass through the filter element.

Abstract: A mouthpiece for an apparatus for generating an inhalable medium is disclosed. The mouthpiece defines an aperture extending from a first opening at a first end of the mouthpiece to a second opening at an opposing end of the mouthpiece. The mouthpiece is arranged to receive in the aperture through the first opening a flavor element for imparting a flavor to a flow of at least one of a vapor and an aerosol that passes through the mouthpiece in use. The aperture has a first radial dimension towards the first opening, and a second radial dimension towards the second opening, wherein the second radial dimension is smaller than the first radial dimension.

Abstract: An apparatus is described herein related to remote monitoring of perishable trade items in environmentally-controlled storage containers. Relevant changes in the container environment are detected through various sensors-based event detectors. A timer serves to trigger a plurality of distinct alert states, comprising pre-alerts and full alerts, following an event-initiated time threshold expiry. A data repository of generic merchandise data is accessed in order to derive suitable timer pre-sets in relation to time thresholds for alert states. An account configuration engine serves to customize the threshold presets to the specific items stored inside the container.

Abstract: An ultrasonic atomization core (17), an ultrasonic atomizer, and an ultrasonic electronic cigarette are disclosed. The ultrasonic atomization core (17) comprises an atomization sleeve (1). The atomization sleeve is provided with an ultrasonic atomization sheet (2) and e-liquid guide cotton (3) that communicates the outside with an atomization surface of the ultrasonic atomization sheet (2). The atomization surface of the ultrasonic atomization sheet (2) is a concave surface. The e-liquid guide cotton (3) has a convex surface corresponding to the atomization surface. The curvature of the convex surface of the e-liquid guide cotton (3) is greater than or equal to the curvature of the atomization surface of the ultrasonic atomization sheet (2). The convex surface of the e-liquid guide cotton (3) is in contact with the atomization surface of the ultrasonic atomization sheet (2).